Keto Cheescake

Better than the original. I promise, not 1 person will know the difference. If you are looking for that knock-out punch dessert, this is the one.



We will first prepare the crust. Preheat your oven to 375. While preheating the oven, in a large bowl put all your crust ingredients into a bowl and mix well. This will be a crumbley mixture.

Line a springform pan with parchment paper.

Dump crust contents into the pan and press with your hands to cover the bottom.

Bake 12-15 minutes at 375 until brown around the edges.

Remove from oven and let completely cool.

Now, while the crust is cooking, we will prepare the filling. In a large mixer, beat your 5 blocks of cream cheese until fluffy.

Once your mixture is fluffy, gradually pour the 1.5 cups of keto sweetener into the mixture. Add in 1 egg at a time, scrape down the bowl after each.

Next, add the lemon and vanilla and beat them until incorporated. Finally, add the sour cream and cinnamon and beat until this is incorporated as well. At this point, the batter is going to be pretty thick. Then you will know it’s ready to pour into the pan.

After the crust has completely cooled and your filling is completely mixed, you need to wrap the springform pan with foil to protect it from the water bath.

Get a large roasting pan that your springform pan will fit into. Pour hot water so that the water level is 1/2 up the side of the pan. Pour your filling into your crust and place into water bath. Adjust the water level so that it’s only 1/2 way up the springform pan.

Bake at 325 degrees for 1.5 hours. At the end of 1.5 hours, if it is still jiggly, cook longer in 15 minute increments until there is no more jiggle. Remove from oven and let cool before placing in the refrigerator. Let it chill overnight for best results. If you just can’t wait, throw it in the freezer for an hour or 2! Enjoy.